Blue Ribbon cook book

Disjoint oxtail, cut in small pieces, dredge with flour and brown in the fat. Add the water, simmer 1 hour, add the vegetables and seasoning and stock; cook gently until vegetables are soft. Vegetable Soup—}4 cup each of diced carrot, potato and celery; 4 cup each of diced turnip and parsnip, and cabbage cut in small pieces; 1 tablespoon fat, 1144 cups tomatoes, 14 teaspoon salt, 14 teaspoon Blue Ribbon pepper, 14 teaspoon sugar, 2 teaspoons chopped parsley; 2 cups Brown Stock, water. Boil celery, turnip, carrot, parsnip, potato and cabbage in salty water enough to cover for 5 minutes. Drain, keeping water. Brown onion in hot fat. Add water from vegetables, the stock and all other ingredients. Simmer until vegetables are tender. Do not strain. It is best to partly cook the vegetables before adding to the stock, as much boiling injures the flavoring of the soup. Another method is to brown all the vegetables in the fat. Add water, simmer gently until vegetables are partly cooked. Add stock and finish cooking. Tomato Bouillon—Like Vegetable Soup, but omit carrots, turnips, parsnips, and potatoes. and use 2 cups of tomatoes. Strain before serving. Omit parsley if desired. Cream Soups are made of vegetables or fish, with milk, and seasonings. Always thickened. Purees are made from vegetables or fish, forced through a strainer and retained in soup, milk, and seasonings. Generally thicker than cream soup. Sometimes White Stock is added. Bisques are generally made from shcil-fish, milk, and seasonings, and served with fish dice; made similarly to purees. Soups 25 Chowders are really a kind of stew, but are usually classed as soups. When served as a main course they should be fairly thick. Cream Soups—Delicious cream of vegetable soups can be made from almost any of the common vegetables by combining, in general, 24 of a cup of the vegetable pulp with a cup of thin white sauce. Press the vegetable, cooked until soft, through a strainer; heat it, and pour it into the hot thin white sauce. Let the mixture come to the boiling point, remove the pan from the heat, and whip the soup for a minute with an egg beater. Serve it at once. Cream of Celery Soup—Outer stalks and green leaves, or dried celery leaves may be used instead of fresh celery. Boil, force through coarse sieve, use 24 to 1 cup pulp to 1 cup thin white sauce. Cream of Carrot Soup—Press cooked carrots through coarse sieve. Use % to 1 cup pulp to 1 cup thin white sauce. Cream of Corn Soup—Make same as above. Sprinkle with finely chopped parsely. Cream of Baked Bean Soup—Put beans through sieve. Add thin white sauce. Cream of Pea Soup— Make like Cream of Carrot Soup. Rule for Thin White Sauce—To 1 tablespoon of melted butter, add 1 tablespoon of flour, 14 teaspoon of salt, and a dash of Blue Ribbon pepper. Add 1 cup heated milk slowly. Bring to boil, stirring constantly, and let cook in double boiler for 10 minutes. Potato Soup—z2 cups hot riced or mashed potatoes, 1 quart milk, 2 slices onion, 3 tablespoons butter, 3 tablespoons flour, 114 teaspoons salt, dash of pepper and cayenne, 1 teaspoon chopped parsley. Scald the milk with the onions; remove the onion; add the milk slowly to the potatoes. Melt the butter, add to it the dry ingredients; stir the mixture until it is well blended. Add the liquid mixture to this, stirring it constantly, and boil the soup for 1 minute. Strain it if necessary, add the parsley, and serve it hot. Water saved from cooking celery or carrots is a good addition to potato soup.